Then wrap in sweet foil or (my choice) little twists of wax paper, taffy fashion. If you’ve let it sit for 40 to forty five minutes and it nonetheless isn’t getting onerous, your sugar mixture didn’t attain 300 degrees F (the hard crack stage). This is why having a candy thermometer and ensuring it’s accurate is necessary. I even have a recipe for the Rock Candy on a Stick if you’re looking for a enjoyable science experiment for the kids. ...
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